Turmeric Rice with Peas and Carrots recipe

All Recipes Side Dish Vegetables Green Peas

Ingredients

1 tablespoon butter
1 small onion, chopped
1 cup water
1 tablespoon ground turmeric
1 cube chicken bouillon
¾ cup frozen mixed peas and carrots
1 cup white rice, rinsed

Nutrition Info

154.2 calories
carbohydrate: 29.9 g
cholesterol: 5.2 mg
fat: 2.4 g
fiber: 1.5 g
protein: 3.1 g
saturatedFat: 1.3 g
servingSize: -
sodium: 222.9 mg
sugar: 0.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a saucepan over medium heat. Add onion, cook and stir until golden, about 5 minutes. Add water, turmeric, and bouillon cube, stir well to combine. Add peas and carrots. Bring to a boil, stir in rice. Reduce heat and cook, covered, until rice is tender and liquid has been absorbed, about 15 minutes.

Recipe Yield

6 servings

Recipe Note

A great supporting dish to chicken! I served the rice with chicken tikka, but it goes well with many chicken dishes, or whatever meat you find fit.

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